We recently had to get a new fridge freezer. The good thing about that is that we had to empty out the freezer drawers and have a good sort out. Amongst the miscellaneous oddments lurking in the bottom drawer were three boxes containing three fish fingers each, (some battered, some breadcrumbed), three packets containing a few oven chips of various types and four bags containing a handful of peas in each. So guess what we had for dinner !!
Ingredients (it’s not critical to have exact quantities)
400g frozen peas
70g butter
2 leeks
½ an iceberg lettuce
80ml vegetable stock (I used ½tsp Marigold powder dissolved in boiling water)
Flat leaf parsley
Method
Wash, trim and finely slice the leeks. Cook them in the butter on a medium heat for 2-3 minutes.
Wash and roughly shred the lettuce. Add to the pan with the peas and stock.
Cover and continue to cook on medium heat for a few minutes, until the peas are cooked and the lettuce is limp.
Add salt and pepper to taste and stir in some chopped parsley. Serve immediately.
Serves 4.
There is something very therapeutic about having a good clear out. This dish looks so fresh and vibrant.
ReplyDeleteI've often come across a similar recipe for French-style peas, although I've rarely seen anything quite like it in France. That doesn't mean it's not delicious, though. I'm sure I've got a similar stash in my freezer - although no oven chips and now that I've read about them I have a sudden craving.
ReplyDeleteJean, they do look posh! Thanks for linking this up to Food on friday. Cheers
ReplyDelete